Oatmeal Scones

Week 41

This week it was my turn to host! I had a hard time deciding what to bake. I wasn't in the mood for anything in particular but wanted to bake something that could be served for a meal. The pizza section has just about been baked up and the recipes left were not intriguing to me or my husband so I turned to the "Quick Breads and Muffins" section. I figure we can make a breakfast or lunch out of one recipe here. Still couldn't decide so I just ended up with the Oatmeal Scones. My Mother used to make scones when I was little. She would make them for dinner when my Dad was out of town. They were made in the deep fryer and we put butter and honey on them. I probably ate like ten for dinner with fruit on the side. This recipe looked a little healthier considering they were baked not fried and had oatmeal in them so here we go. . .

Oatmeal Scones

Pg. 36 of our book

 

 I was a little nervous that they would turn out dense and to heavy, which they didn't. The scones were crunchy on the outside and soft but breakable on the inside. They were real good!

Recipe

Toasting the oats before adding them to the batter helps give these scones a rich flavor.

Makes 8

You can substitute 1/2 cup of half-and-half for the milk and cream combination.

• 1 1/2 cups rolled old-fashioned or quick oats
• 1/4 cup whole milk
• 1/4 cup heavy cream
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/3 cup sugar, plus extra for sprinkling
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled 

1.  Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats out on a rimmed baking sheet and toast in the oven until lightly browned, about 8 minutes, shaking the pan occasionally. Let cool on a wired rack; when the oats have cooled measure out 2 tablespoons and reserve for dusting.

I kept checking the oats quite frequently because last time we toasted oats I think they got burned. It seemed 8 minutes was perfect though.

2.  Increase the oven temperature to 450 degrees. Line baking sheet with parchment paper. (I can never be bothered to do this.) 

Whisk the milk, cream, and egg together in a large measuring cup. Measure out 1 tablespoon of the mixture and reserve for glazing.

3.  Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses. (I used my blender and it worked just fine.) 

Scatter the butter evenly over the top and continue to pulse until the mixture resembles coarse cornmeal, 12 to 14 pulses.

Transfer the mixture to a medium bowl and stir in the cooled oats. Fold in the milk mixture with a rubber spatula until the dough begins to form, about 30 seconds.

4. Dust the counter with half of the reserved oats. Turn the dough and any floury bits out onto the counter and dust the top with the remaining oats. pat the dough into a 7-inch round, about 1 inch thick. (The dough was very sticky and got all over my hands but was still able to for the circle.)

 Cut the dough into 8 wedges.

5.  Place the wedges on the prepared baking sheet, brush with the reserved milk mixture, and sprinkle lightly with sugar. (I used raw sugar for sprinkling, it is so much prettier.) Bake until the scone tops are golden, 12 to 15 minutes, rotating the pan half-way through baking. (Mine were done right at 12 minutes.)

Transfer to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.

The kids and I had them for lunch with a smoothie. This recipe is great for snacking, any meal, or even a side to a meal. Please give them a try!

To Make Ahead

The cut, unbaked scones can be covered and refrigerated for up to 24 hours; bake as directed. They can also be frozen for up to 1 month; cover and freeze the scones until frozen solid, about 6 hours, then transfer to a large zipper-lock bag. Bake the frozen scones (do not thaw) as directed, reducing the oven temperature to 375 degrees, increasing the baking time to 25 minutes to 30 minutes.

A Tip & A Question:

1. Serve with butter and honey!
2. I have noticed how many different textured scones there are. What is the traditional scone?